Category Archives: Diet And Food

Planning a vacation this year has been a different sort of experience. Its filled with a lot of anxiety, uncertainty, and unprecedented provisions around the world because of COVID-19.

Though it promises a much-needed respite, we didnt play it safe and stay in the country. No, we had to go big and travel outside of the United States. There were some extenuating circumstances that persuaded our decision like a voucher that would expire, and our love for the very southern Caribbean waters, and great friends who agreed to make the trip right along with us. I dont buy into the over-Facebooked quote, Its not about the destination, its about the journey, because, hello, its Antigua its totally about the destination.

I do agree, however, the journey holds its own excitement. I love making goals and preparing for the big day and this one holds a little more thrill because, well, we need to get away after a year-long lockdown. Besides the anticipation of taking in glorious, sun-drenched scenes and pale blue/green waters, the preparation of losing a few pounds, date nights that include pounding the treadmills and throwing up weights, buying every travel sized toiletry made, random texts from our friends showing her new beach sandals, are part of the excitement or journey to get where paradise is the end result.

Im not going to lie, I caved on a few holidays. I gave up the fight to lose the pounds for a few cheat days. OK, maybe more than a few cheat days. But yeah, if you taste these sour cream brownies, youll understand the why behind the defeat. One bite and I found myself saying, The beach gonna get whatever body I give it! There are no rules that exist when theres brownies to be had. I said what I said.

Though the days until we take our flights are crammed with ordinary wonder and just part of the journey, taking a break to devour the simple things in life i.e. brownies must not be missed, not when theyre this fabulous.

1/2 cup unsweetened cocoa powder

Mix all the ingredients in a bowl. Pour in a greased 8 x 8 inch pan. Bake at 350 degrees for 20 minutes or until the sides start to pull away.Cool and cut.

Janet McCormick is the author of 10-Minute Meals and was a longtime resident of Lawrence County, Ohio. She can be reached at 304-654-2003.

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Janet McCormick: You won't regret blowing your diet on these treats - Huntington Herald Dispatch

A weight loss marvel, a facial in a bottle and an antidote to high cholesterol are just some of the incredible powers that TikTokers have ascribed to black seed oil. The herbal medicine, which is also commonly referred to as black caraway, black cumin, black onion seed and kalonji, has also been touted for its ability to remove mucus from your body, help with hair growth, relieve physical body pains, add elasticity to the skin, balance hormones, improve sleep and decrease inflammation throughout the body.

With all of these purported benefits, its easy to understand why black seed oil, which is available in capsule form or straight oil reached viral fame late last year. Many people are continuing to use it in the name of their health, but perhaps unnecessarily.

So what exactly is this alleged miracle potion? Black seed oil comes from a small flowering shrub known as Nigella sativa. It primarily grows in the Middle East, Southeast Asia and Eastern Europe. It has been used as a medicinal treatment for centuries. Researchers have traced usage back to ancient Egypt, where black seed oil was designated for everything from food preservation to the treatment of certain ailments, such as asthma, cough, abdominal pain and even clogged arteries.

Even the Prophet Muhammad is cited as a proponent of black seed oil as a panacea. Across TikTok and in scientific journals, Muhammad is credited for believing black seed oil was a remedy for everything but death.

Does black seed oil work?

Lets start with arguably the most popular claim, which is that it can help with weight loss. Theres no evidence that black seed oil can help you lose 10 pounds in five days, as at least one TikTok user has claimed (which would be unhealthy no matter what method was used to get there, but more on that in a minute).

A 2018 systematic review in the Journal of Ethnopharmacology did find that using black seed oil had a moderate effect on the waist circumference and body mass index of people trying to lose weight. But there isnt too much we can take away from that: The researchers warned that because bodies are so different, the findings should be declared by caution.

The fact is that no one should rely on a supplement to help them lose weight. Weight management is complex, and focusing on one specific food, drink or diet doesnt tell the full story, Marisa Moore, a registered dietitian nutritionist in Atlanta, told HuffPost. Instead of focusing on a trendy food of the moment, look for ways to add nutritious and satisfying foods wherever you can on a daily basis.

Focusing on nutrition and feeling good should be the goal. Moore said keeping healthy snacks on hand, including protein-rich almonds as well as fruits and vegetables, is a wise way to fuel the body and satisfy cravings. Plus, she added, taking weight loss advice from strangers isnt necessarily safe.

Be wary of diet advice from social media, she said. Stop and ask yourself whos behind this video. Is the person qualified to share health information? Most of the diets touted on social media are not science- or evidence-based. Plus, she added, everyone is different: What works for one person (if it actually does work) may not be the best thing for your body.

There have been some other preliminary studies on black seed oils effects on our health. For example, one 2017 study found that people who took a 500 milligram capsule of black seed oil twice a day for one month had improved asthma control. Other research suggests that the topical application of black seed oil may help treat or improve skin conditions, including acne.

A few studies that have been performed only on animals suggest that black seed oil could help to improve blood sugar levels, reduce psoriasis symptoms and undercut symptoms associated with liver and kidney diseases. However, experts do not know if these particular benefits would also be seen in humans, and more research is needed before recommending its use for these issues.

What to know before trying black seed oil.

So, is it worth it to stock your medicine cabinet with bottles of the supplement? Probably not.

While using black seed oil as a health and beauty remedy is generally seen as low-risk, theres always a chance you could experience side effects. That could include gastrointestinal discomfort from ingesting the stuff, or a rash if you apply it to your skin. There is at least one documented case of hospitalization related to black seed oil, in which a person with Type 2 diabetes experienced kidney failure after taking the supplement for close to a week.

You should never use supplements in place of medications prescribed by your doctor. Plus, its always a good idea to check in with a health care professional before you decide to add something new to your routine even if, and maybe especially if, everyones doing it on TikTok.

Read the rest here:
Does Black Seed Oil Improve Your Health, And Is It Safe? - HuffPost

A cross-sectional analysis was conducted with data from two public databases combined by child ID. One of the databases included information from the national survey, The Food and Nutrition Surveillance Survey for Stages of Life (FNSS), 2015 (In Spanish: Encuesta de Vigilancia Alimentaria y Nutricional por Etapas de Vida, VIANEV) [18]. The other database included administrative data from public health centers, called theHealth Benefits Report from the Integrated Health Services Systems of Comprehensive Health Insurance (ISHS), Ministry of Health 2015 (In Spanish: Reporte de Prestaciones de Salud del Sistema Integrado de Aseguramiento en Salud del Seguro Integral de Salud del Ministerio de Salud, SIASIS) [19]. The data extracted from the ISHS corresponded with the timeframe of the FNSS (2015) to ensure the indicators from both datasets were recorded during the same timeframe.

The FNSS is a nationally representative survey conducted by the National Center for Food and Nutrition, of the National Institute of Health (in Spanish: Centro Nacional de Alimentacin y Nutricin). The survey utilized a cluster sampling survey design with randomized selection to represent the national population. The survey examined nutritional outcomes and dietary intake in children under 3years.

Dietary intake was measured with a 24-h dietary recall on two non-consecutive days. The weight of each food consumed was estimated by weighting an approximately equivalent portion of the food with the survey participant. The dietary information was converted into the amount of nutrients consumed by the child during each day. To estimate the distribution of intake of nutrients, the survey used the software, PC-SIDE, developed by Iowa State University [20]. The intake of nutrients was compared to the dietary recommendations to meet estimated energy requirements (EER) by age and sex, defined by the Department of Nutrition for Health and Development of the World Health Organization [21,22,23,24]. The calculation determined if each participant met the nutrient requirements for their age of each nutrient category. The complete methodology is described in the surveys final report [18].

The FNSS survey used a portable spectrophotometer to estimate hemoglobin concentration of the participants. The hemoglobin concentrations were used to diagnosis anemia using cut-off points defined by the World Health Organization. For children aged 659months, the survey used the cut-off point defined by the World Health Organization of less than 11g per liter [25]. Due to the method of measurement, it is not possible to distinguish between the type or cause of anemia. Iron-deficiency anemia is the most common in the population [26].

The FNSS provided information regarding the water source of households surveyed. The water source was defined as safe drinking water if it same from public water source such as public water piped into the household, shared water pipe outside of the home, or a community well [18]. The information is represented in the current study by the categorical variable, access to safe drinking water, in which 0=no access to a safe drinking water source and 1=the household has access to a safe drinking water source.

The FNSS provided information that is used by the current study to control for the effect of poverty of the household. The variable is not a key predictor of interest, but it is included in the logistic regression analysis to control for its influence. The variable, basic needs met, indicators if the home meets the basic needs of the family. The home does not meet the basic needs if it is constructed with non-structurally sound material (plastic, carboard, etc.), dirt floor, overcrowded, no toilet (indoor or outdoor), a child aged 612 does not attend school, or if the head of the household did not complete primary school.

The FNSS survey database provided the following variables; child met iron recommendations, child met micronutrient recommendations (iron, zinc, vitamin A), child met micronutrient and energy requirements (iron, zinc, vitamin A, and calories), anemia diagnosis, access to safe drinking water, basic needs met, sex, age, and area of residence (metropolitan Lima, urban or rural).

The ISHS is a public database that contains administrative data reported by all public medical centers that accepts the public health insurance [19]. It provides information on the medical care provided to the population The database is available by request from the Ministry of Health of Peru. The illnesses reported in the databased, that were diagnosed and treated in the health centers, were categorized according to the International Classification of Diseases: Preparation of Short Lists for Data Tabulation [27]. The information of interest for this study from the ISHS database is the cases of intestinal infection or parasitic disease in child in 2016. The information is represented as a binary variable that indicates if the child was diagnosed with an intestinal infectious disease (1=at least 1 reported infection) or if the child has had no diagnosis of an intestinal infectious disease at a public health center during the year 20152016 (0=no reported infection). The category of intestinal infectious disease for this study includes bacterial intestinal infections, viral intestinal infections, and parasitic intestinal infections.

The FNSS and ISHS survey databases were combined by the Department of Information Technology of the Integrated Health Insurance Program, upon request by the authors. The public institution combined the FNSS and ISHS survey databases with the participants national ID number. The institution maintains confidentiality of the information and does not share any identifiable information of the participants.

Descriptive statistics were analyzed to better understand the experience of children with anemia in comparison to child without anemia. The differences between the two groups were compared with a Chi-square test to identify if the differences were statistically significant. Two logistic analyses were conducted to assess the strength of association between the key predictors and anemia in children in Peru. The first model assessed the association between anemia and intestinal infections, intake of iron, a poverty measure, and sex. The second model assessed the association between anemia and access to safe drinking water, intake of iron, a poverty measure, and sex. The model with intestinal intake and model with access to safe drinking water are analyzed separately because intestinal infection is a mediator between safe drinking water and anemia, and thus blocks the flow of association through the causal path [28].

Any cases that had omitted variables were not included in the analysis. The analysis adjusted for sampling design and clustering. The analysis was conducted with STATA/SE 16.1 [29].

Link:
Dietary intake, intestinal infection, and safe drinking water among children with anemia in Peru: a cross-sectional analysis - BMC Blogs Network

In the summer of 1987, food scientist Vickie Kloeris was busy cleaning out the NASA Space Food System Laboratory offices at Johnson Space Center in Houston, Texas, when she and her co-workers made a curious discovery. They were preparing for the divisions relocation to a new space, sorting through decades of materials and paperwork. Buried underneath, they found a stash of antique astronaut food.

There were cans and cans of cubed food left from the early space flight era, Kloeris, the former manager of the International Space Station Food System, tells Mental Floss. We had to get rid of them. We had no space for them.

But then Kloeris and her colleagues had an idea. They had been done in the mid- to late-1960s, she says. But they were still safe from a microbiological perspective. The scientists decided to sample the now decades-old food before discarding it.

They opened the tins and found foods diced up for easy ingestion: cubed cheese sandwiches, cubed bacon, cubed cookies, and peanut butter stuff. All of it was shelf-stable, just like commercially available canned goods. A little stale, maybe, but otherwise edible.

The trove of space food was a reminder of how far NASA and space programs had come from the early days of astronaut menus, and how much further it had to go. The practice of consuming food in space has always been a challenge, and cubed cheese sandwiches are only part of the story.

While todays space meals are planned with taste, nutritional value (usually under 3000 calories, with the proper ratio of proteins, fats, and carbohydrates), and visual appeal in mind, NASAs earliest attempts at providing sustenance for astronauts was focused mostly on one thing: Could a human even swallow or digest food in space?

Astronaut John Glenn answered that question in 1962, when he became the first American to consume food on board the Friendship 7 spacecraft as part of the Mercury mission. The original space food was tube foods, Kloeris says. These were pured foods youd squeeze into your mouth. Glenn dined on applesauce, and his side dish of sugar tablets and water went down without issue (unless you consider the experience of eating from a toothpaste tube an issue). Applesauce wasnt the only option, either; if Glenn wanted a fancier dinner, pured beef with vegetables was available.

Each subsequent mission improved on the last, both in terms of technology and onboard food. The Gemini program introduced the first freeze-dried foods made in association with Whirlpool and the United States Army Laboratory. Freeze-dried meals are pre-cooked, frozen, and then heated to evaporate the water. After being vacuum-packed, the food is able to be stored safely at room temperatures. When an astronaut wanted to grab a bite, theyd pop a few cubes of freeze-dried grub or simply introduce water into the food's pouch via a valve to reconstitute it. (The Apollo missions added the option of using hot water.)

Astronauts enjoyed chicken and vegetables, butterscotch pudding, and other treats in this manner, most in cube shapes as opposed to squeezing mush; the first food ever consumed on the moon was a bacon cube. A coat of gelatin over the food kept crumbs, which could muck up the sensitive machinery onboard a spacecraft, to a minimum. (Famously, astronaut John Young smuggled a corned beef sandwich aboard Gemini 3 in 1965 and offered to share it with Virgil Grissom, but floating crumbs forced early abandonment of the sandwich.)

These early missions also carried thermostabilized foods, which are air-sealed to avert spoilage and included the canned goods Kloeris later found in the food lab offices. (NASA eventually turned toward a pouch, which was easier and lighter to store.) This approach was championed by Rita Rapp, a pioneering food scientist with NASA who, in the 1960s, also worked to introduce real food alternativeslike grits you could eat with a spoonto the more questionable cubed portions.

Apollo astronauts and those who came later got to try out some of the newer options, including the addition of Meal, Ready-to-Eat (MRE) portions, the exact same food supplied to the United States military. It wasnt space food so much as Earth food blasted into space. The inclusion of MRE entrees in the Shuttle food system was part of the improvements that were made to get NASA away from the tubes and cubes of the Gemini and Mercury era, Kloeris says.

But not everything was a hit. Among the returned and unopened items from the Apollo missions were beef-barbeque cubes, fruitcake, and powdered coffee with cream, all of which Neil Armstrong passed up during the 1969 Apollo 11 mission.

Because of their long shelf life, thermostabilized and freeze-dried foods were and remain the two staples of astronaut food. But the introduction of Skylab, the first space station, in 1973 provided a new addition to galactic food preparation: refrigeration.

It was the most sophisticated food system NASA had ever flown, Kloeris says. Skylab used the exterior environment to create a cooling chamber inside. Frozen foods could be stored, heated, and consumed, all thanks to the formidable solar cells used by the station. Astronauts on Skylab sat at an actual table while dining, with their feet in stirrups to keep them in place; usually, theyand Space Shuttle astronauts in the 1980sused a serving tray affixed to the wall or their lap, opening one food package at a time [PDF].

Power wasn't the only challenge. When Kloeris came on board in 1985, there was already debate over the nutritional profile of the MREs. High in salt and fat, they were fine for soldiers on the move, but not so much for astronauts in a weightless environment who wouldn't be able to work off the calories. Around 1994, we started doing product development with our scientists in the lab, Kloeris says. We were making our own versions of thermostabilized products.

With a decline in Space Shuttle missions and a shift to long-duration trips on the International Space Station (ISS) beginning in 1998, Kloeris and her team began to focus more on a menu variety that could sustain astronauts both nutritionally and psychologically. Omega 3-rich foods low in sodium help offset bone density loss common during space exploration. Food also had to be appropriate for the environment.

Most dishes were a success; some were not. With something like soup, you had to check the viscosity to make sure it was thick enough, Kloeris says. It needs to stick to a utensil. If its too thin, it will just float.

Kloeris and her team created freeze-dried scrambled eggs, thermostabilized seafood gumbo, and fajitas. Food was either flash-frozen or superheated to kill off any bacteria, then air-sealed in a process similar to canning. Once a recipe was proven stable after processingand making it palatable could take numerous attemptsNASA's kitchen would invite astronauts in for a taste test.

Kloeris also noticed that astronauts were requesting comfort foods like Lorna Doone cookies and M&Ms, both shelf-stable. These are commercial, off-the-shelf items. The moisture content is low enough that they will last a long time at room temperature, Kloeris says. We put them in the proper packaging to protect them from moisture and oxygen.

Eventually, NASA decided that the food lab should attempt more elaborate thermostabilized desserts. At the top of the list was a favorite indulgence for many.

We attempted cheesecake in a pouch, Kloeris says. We were never able to get that. It just did not look good from a visual perspective. It was overly brown.

Cobblers and chocolate pudding cake were far more successful. Heated up in four-sided conduction ovens, they became so popular with ISS occupants that regular Space Shuttle astronauts began demanding them.

Heating food in the conduction oven or adding hot water is about as far as cooking can go aboard spacecraft because of weight and power restrictions. There was once discussion of a microwave, but Kloeris says that the modifications needed to insulate it from interfering with the onboard electronics added too much weight.

And when you first turn it on, theres a big power spike, she says. Thats going to be a problem on a space station.

Baking hasnt been completely absent from missions. In an experiment sponsored by the Hilton DoubleTree hotel chain in 2019, ISS astronauts baked cookies in a standard-sized oven to see how microgravity and heat affected the treats. But when it comes to appliances, theres relatively little that needs to be cooked thoroughly that can also be safely stored. Cooking something in a standard oven, typically thats something raw or frozen, Kloeris says. We dont have a way to get stuff safely to orbit like that.

As far back as the Apollo 8 mission in 1968, when astronauts were served thermostabilized turkey and gravy on Christmas Eve, the psychological component to space menus has been important. Food helps keep an astronaut tethered to Earth, even if its only emotionally. Astronauts usually get to select a pantry of special requeststypically commercially-packaged snacksto bring with them. Fresh food lockers allow for perishables like bread and bananas to be enjoyed while theyre still good. (Absent of crumbs, tortilla shells tend to be more popular than bread.)

If astronauts didnt get their preferences, Kloeris heard about it. With the ISS, we relied on cargo flights to get food to orbit, she says. We werent always able to get containers there at the right time for each crew member to eat food they selected. The cargo flight may have gotten delayed. So for part of the time in orbit, theyre eating food out of containers with someone elses name on them that were left over from a previous crew member. It became a huge psychological issue. We had so many complaints. You promised me I was going to get what I asked for. I had to eat someone elses food!

One of Kloeriss most memorable requests was from an astronaut who was filling out their preferred menu for 14 days, the length of his Shuttle mission. One of the most popular items since the 1960s has been shrimp cocktail, which consists of freeze-dried shrimp and powdered cocktail sauce. No less an authority than Buzz Aldrin declared the item delicious.

This astronaut checked the shrimp cocktail box for each day. And not just once. He had shrimp cocktail for breakfast, lunch, and dinner, Kloeris says. And he did that for more than one mission.

Save for cheesecake, almost anything terrestrial can be repurposed for space consumption. While some astronauts have complained of a loss of taste in space, thats never been scientifically proven to occur. It may instead have something to do with fluid shifts causing nasal congestion, Kloeris says. Given enough time to acclimate and enough ketchup or hot sauce to ramp up the flavor, the problem should go away.

Kloeris, who recently retired from NASA after 34 years in the food lab, says that current meal preparation isnt much different from those early missions, even if the food itself has gotten quite a bit more appetizing. Thanks to shelf-stable dough, pizza is possible. So is beef thats been irradiated to kill bacteria. In the future, Kloeriss successors will have to devise ways to design menu items that are safe as well as palatable for the five to seven years it would take to get to Mars and back.

Its certainly possible. Of those two-decade-old canned goods found in the food laboratory office in 1987, some went to the Smithsonian for posteritys sake. As for the ones Kloeris and her co-workers sampled? We tasted each and every one, she says. They tasted fine.

The rest is here:
Gastronauts: A History of Eating in Space - Mental Floss

By Christa Poggemiller| The Hawk Eye

With the new Centers for Disease Control and Preventionguidelines, we can get back to some of our favorite summer pastimes. After spending so much time indoors this past year, a picnic or barbeque can be a good way to reconnect with the spirit of summer.

When packing the picnic basket or the cooler, food safety may not be the first thing that comes to mind, but it should be. While staying hydrated, sunscreen and bug spray are important staples to summertime, proper food storage and preparation are just as important. The days are getting hotter and those foods that need to be kept cold can spoil quickly in the sun, and while youre flipping burgers or grilling kabobs, make sure you grab your meat thermometer to ensure proper cooking temps.

Cold foods need to be kept cold. Perishable foods like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs or containers of frozen water. Wrap raw meat, poultry and fish securely and separately to keep their juices away from other foods. Food cross-contamination is the primary cause of foodborne illnesses. Each year, approximately 48 million people get food poisoning, or about one in six Americans.

While driving, keep the cooler in the coolest part of the car. Once outside, place the cooler in the shade or out of the sun whenever possible. Make sure to replace the ice in the cooler as soon as it starts to melt.

Bringing food to the proper cooking temperature helps to prevent foodborne illness. The best way to ensure food has been heated for enough time and at a high enough temperature to kill harmful bacteria is to use a food thermometer. Meat and poultry cooked on the grill often brown fast on the outside and may look done but may not be thoroughly cooked. Recommended food cooking temperatures vary according to the meat; poultry needs to be cooked at 165 degrees Fahrenheit; ground meat 160 degrees; and beef, pork, lamb, and veal must be 145 degrees.

What is a barbeque without spending time visiting? Of course, we leave the food out to snack on later. But after sitting in the heat for a couple of hours is it really safe to eat? Generally, if food is left out of refrigeration for more than two hours it may no longer be safe to eat and when the temperature is above 90 degrees, food should not be left out for more than one hour. If you plan to keep those leftovers, place the perishables back on ice once you finished eating to ensure they do not spoil or become unsafe to eat.

Whether you are planning an outside meal or just cooking at home, clean food preparation is a must. Always wash hands for at least 20 seconds with warm, soapy water before and after handling food. If you are away from home, find out if there is a source of potable (safe drinking) water for cleaning hands and surfaces. Otherwise, consider bringing water, disposable washcloths, moist towelettes and paper towels for cleaning hands and surfaces.

For more information regarding foodborne illness visit idph.iowa.gov/cade/foodborne illness. To report a foodborne illness, contact your local health department or the State of Iowa food poisoning report line at 844-IowaSic.

Christa Poggemiller is director of Des Moines County Public Health.

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In the Public Health: How to safely enjoy outdoor dining this summer - Burlington Hawk Eye

Intestinal strictures are a common complication of Crohns disease. Strictures are a narrowing of a specific section of your intestine that makes it difficult for food to pass through. They may sometimes lead to intestinal blockage.

Strictureplasty is a type of surgery used to correct strictures in your digestive tract. In this article, well take a look at the procedure, risks, and recovery.

Strictureplasty is a surgical treatment for intestinal strictures. It involves widening damaged parts of your intestines. If multiple strictures are present, they can be treated at the same time.

The authors of a 2007 meta-analysis of 3,529 strictureplasties concluded that strictureplasty is a safe and effective treatment for strictures in the lower part of your small intestine, including the ileum and the jejunum. Strictures caused by Crohns disease typically occur here.

Strictureplasty is less effective at treating strictures in the upper part of your small intestine or duodenum, which are more likely to be caused by ulcers.

In a strictureplasty, no parts of your small intestine have to be removed. This helps to avoid a complication called short bowel syndrome, which can limit the absorption of water and nutrients.

A 2013 research review indicated that strictureplasty is a safe and effective alternative to removing parts of the bowel for people at risk of short bowel syndrome.

Strictures are caused by inflammation of your digestive tract. Theyre a common symptom of Crohns disease, but can also be caused by:

Over time, chronic inflammation causes your intestinal walls to thicken into scar tissue, forming a stricture. Strictures are narrower than healthy intestinal tissue. If left untreated, they can block the passage of food matter through your digestive tract.

During a strictureplasty, a surgeon opens your abdomen and makes a series of cuts along the length of the stricture. The damaged tissue is then restructured and resewn to allow for a wider opening.

Prior to the surgery, you might be asked to undergo tests to determine your nutritional health. If you are malnourished, your doctor might prescribe vitamins or supplements to be taken before and after the strictureplasty.

Colorectal surgeons use computed tomography (CT) or magnetic resonance imaging (MRI) scans to identify the size, number, and location of strictures. Before the procedure, your surgeon will explain in detail the technique they will use.

The day before the surgery, you might be asked to take a laxative to empty your bowels. In other cases, an enema is given prior to the surgery to make sure your bowels are clear.

On the day of the surgery, a nurse will check your vital signs and prepare you for the operation.

Strictureplasty is usually done under general anesthetic. You will be unconscious and you shouldnt be able to feel anything. An anesthesiologist will explain the risks and side effects.

The surgeon will make an incision to open your abdomen. The surgical technique used to treat your stricture(s) depends on the length of the stricture.

The most commonly used strictureplasty techniques include:

Sometimes, surgeons use a combination of these techniques. According to a 2012 meta-analysis of 4,538 strictureplasties, both conventional and nonconventional techniques for strictureplasty had similar rates of complications.

After the strictureplasty is finished, the surgeon will close the incision site.

Recovery from strictureplasty generally depends on both your health prior to the surgery and how effective the surgery is.

You can expect to remain in the hospital for around a week following the procedure so that your healthcare professional can monitor your condition. During this time, you will be given medication for pain and any side effects of the anesthetic.

Before you go home, youll receive additional instructions to help with your healing process. For instance, you might be asked to avoid driving or housework. Your doctor may suggest a light diet of low-fiber foods and prescribe medication and supplements to help restore your digestive function.

It may be several months before you fully recover. As you regain your strength, you should notice an improvement in your symptoms.

As with any surgery, strictureplasty comes with a risk of complications. The most common complications include:

According to the 2007 meta-analysis mentioned above, the rate of complications for strictureplasties of the lower small intestine was approximately 13 percent.

Strictureplasty is a surgical procedure used to treat strictures in your gastrointestinal tract.

Strictures occur when the walls of your small intestine become thicker due to chronic inflammation. This causes a narrowing of your small intestine that can obstruct the passage of food through your digestive tract.

Strictureplasty is a preferable option for people who may have had previous bowel resections and are at risk of developing short bowel syndrome.

Talk with your doctor to discuss the risks and benefits of this procedure, and to determine whether strictureplasty might be a good option for you.

Follow this link:
Strictureplasty: Purpose, Procedure, Risks, and Recovery - Healthline

With the warm weather (finally!), COVID-19 vaccinations available to people age 12 and older, and the unofficial start of summer upon us, people feel like celebrating. Time to party!

But, its important to note that even though weve come a long way from last March and the start of the pandemic its not over yet. In Colorado, less than half of the states residents have been fully vaccinated. That means when you throw your summer soiree, theres a good chance youll have a mix of vaccinated and unvaccinated party-goers. How do you plan a festive event while still keeping everyone safe and comfortable?

UCHealth Primary Care Aspen Creek Medical Center nurse practitioner Staci Ruddy offers guidance for safe party planning as well as some fun ideas. Her first recommendations: keep the gathering small and hold it outside if possible.

If youre indoors, try to keep windows open and use a larger space that allows for social distancing, Ruddy said.

If everyone attending is vaccinated, then no safety guidelines are needed for your party since the risk of spreading COVID-19 is very low, she said. However, when theres a combination of vaccinated and unvaccinated people attending an event, it creates a need for limitations.

But how do you know whos vaccinated and whos not? Ruddy recommends stating your expectations in your invitation. At this point, people know the drill regarding mask-wearing, so its unlikely theyll be put off by you addressing it head-on. (Click here to learn more about getting a vaccine)

If you have expectations for people who are not vaccinated, have traveled recently, or are otherwise at risk, spell it out if you want people to wear masks and practice social distancing, which is what the CDC recommends.

Now we have this hybrid of people who are vaccinated and those who are not. I think its reasonable to say that we want to keep our community, family, and friends safe, so were asking that you not attend or attend virtually if you feel you could be at risk. And, if you have not been vaccinated that you plan to wear a mask while youre [at the party], Ruddy said.

Research shows that theres no evidence of COVID-19 being transmitted through food, so you dont have to worry about that. However, you will want to keep surfaces clean and serve individual snacks.

Ruddy offers a few options for serving your guests food and beverages in a low-risk manner. For one, you can serve a pre-packaged picnic meal to everyone or host a picnic in a park where everyone brings their own food. You can also hire a food truck for dinner and an ice cream truck for dessert.

If youre hosting a barbecue, just have one or two people at the grill to flip burgers and brats and consider giving every person their own disposable serving utensils for the sides.

The same goes for serving the drinks. Make one person the bartender, so youre minimizing the number of people that come in contact with dishware and glasses. You can also pour drinks in advance and set them out so that everyone can take their own.

If your party is a family affair where adults and kids will be in attendance, the unvaccinated kids should carry on as they have throughout the pandemic: masks, social distancing, and frequent hand-washing. Since children are not always great about social distancing, Ruddy recommends planning games that will keep them outside and busy without being too close to each other.

Planning games such as kickball and soccer, wheres theres not so much physical touching of an item, will makes things easier on the kids and adults. Another idea is sidewalk chalk where you can space kids apart, she said. Other fun kids ideas include a scavenger hunt, bubble wands, and a watermelon eating contest. Plan ahead and get creative.

On the safe side, put out extra masks (think cute and fun) and hand sanitizer. In fact, consider giving those away as party favors.

On the festive side, add lanterns or candles, flowers, and place cards. Place cards can also help you ensure that people are six feet apart when sitting down to dinner.

In addition to planning games and activities for the kids, you can also plan activities for adults and families. Play an instrument? Invite guests to bring their own and form their own jam band. Have access to a pool? Make it a pool party. Some other ideas include:

We live in a beautiful place. Instead of hosting at your house, consider a public park with BBQ grills or an activity-themed party such as a bike ride or hike followed by a picnic. Before you send out invitations, be sure to read the latest guidance from the CDC and Colorado Department of Public Health and Environment on gatherings and events.

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Par-tay! Safe summer party planning tips and ideas - UCHealth Today

Susie Bond, Special to FLORIDA TODAY Published 6:15 a.m. ET June 1, 2021 | Updated 9:30 a.m. ET June 1, 2021

Collagen is rapidly becoming one of the most popular supplements on the market today.

This is due to the many benefits associated with it, such as improvement in skin, hair, nails, joints and bones.

There are claims that it may help build muscle mass, facilitate wound healing, strengthen the immune system, support the heartand improve gut health.

That seems like a lot of hype for just one supplement. But theres a reason why this may be true.

Susie Bond(Photo: FLORIDA TODAY FILE)

Collagen is the most abundant protein in the human body. It provides structure to cartilage, tendons, skin, boneand muscle.

Our body produces its own collagen, but around the age of 30 that begins to decrease.

Supplementation can help boost the collagen in our body and improve many age-related symptoms such as joint pain, muscle weakness, thinning hair and aging skin.

Numerous studies have examined these claims. Some look very promising, while others are ahead of the science.

Collagen is the most abundant protein in the human body. It provides structure to cartilage, tendons, skin, boneand muscle. Our body produces its own collagen, but around the age of 30 that begins to decrease.(Photo: Ridofranz / Getty Images)

As we age our skin begins to lose elasticity, fine lines developand we start to develop signs of aging.

Studies are promising for the use of oral collagen supplements in improving skin elasticity, hydration and wound healing. Additionally, it has been shown to increase nail and hair strength, resulting in better growth.

Collagen is integral to the structure of cartilage and bones.

As we age and the collagen in our cartilage decreases, we are at risk of developing osteoarthritis.

Some studies have shown that collagen supplements can significantly reduce joint pain and symptoms of osteoarthritis.

Collagen also has been found to increase bone mineral density in studies comparing collagen to a placebo.

Studies have shown that collagen can promote the synthesis of muscle proteins in those with age-related loss of muscle.

Greater muscle mass and strength were seen in elderly men who took collagen supplements compared to placebo.

Collagen supplements are touted for possible benefits to the immune system, heart health, gut function, brain health and weight loss.

The jury is still out on these claims. These have not been studied enough to know whether collagen supplements are truly beneficial.

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Supplements are available in tablets, capsules and powder in the form of hydrolyzed protein.

Hydrolysis is a process that breaks down the protein into individual amino acids so theyre easier for your body to absorb.

Most research indicates hydrolyzed protein powder is more readily absorbed and more effective than that in tablets and capsules.

The powder dissolves easily into liquids, and mixes well with coffee, tea or smoothies. Most collagen is tasteless and odorless.

The most potent and effective type is bovine collagen. Some supplements are derived from marine animals, but these are not as easy for the body to absorb.

There are nine essential amino acids the human body requires. Therefore youll want to look for a supplement that contains all nine essential amino acids in its profile and is made up of at least 90% protein.

This information is included on the product label.

Most research indicates a daily dosage of 10 grams is effective.

Skin typically shows improvement in 8-12 weeks of use.

Symptoms of osteoarthritis usually decrease after three months of regular usage.

Bone broth is a natural food source of collagen.

Amounts vary, but 8 ounces typically contain 6 to 8 grams of collagen.

Some people who take collagen supplements may develop diarrhea, a feeling of heaviness in the stomachor skin rashes.

These side effects are rare and very mild; therefore, supplements are considered generally safe for most people.

Susie Bond is a Registered and Licensed Dietitian/Nutritionist in private practice. Contact her at NutritionistOnCall@gmail.com

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Nutrition for Today: What you need to know about collagen supplements - Florida Today

For many people, cooking, eating, and sharing meals with loved ones are some of lifes greatest pleasures.

Yet, for those of us who are concerned with the health of the planet, cooking and eating arent without problems. The amount of waste created by food production and preparation is one of the greatest issues facing the sustainability of our food system.

At the same time, creative solutions to food waste are on the rise. Through efforts to compost food scraps and eliminate single-use plastics, restaurants, chefs, and sustainability organizations are testing out new ways to reduce food waste.

Zero-waste cooking is an action you can take in your home, too. With a bit of planning and practice, you can reduce waste from your meals and have a more sustainable kitchen.

This article explains what zero-waste cooking is and how to get started.

The notion of zero-waste cooking is just about as literal as it sounds it means trying to leave behind as little food and packaging waste as possible when cooking and eating.

A zero-waste lifestyle can also extend past the kitchen. Some people apply similar waste-reducing concepts to clothing, beauty and wellness products, and more.

One way to think of zero-waste cooking is in terms of the old dictum reduce, reuse, recycle. It involves the following:

These are just a few of the steps you might take in a zero-waste kitchen.

It may not always be possible to eliminate every last bit of waste from your meals. The structure of our current food supply and the abundance of processed foods makes this task incredibly difficult.

Opponents of zero-waste even argue that this lifestyle isnt realistic.

They believe that since some amount of waste is a necessary byproduct of economics and human consumption, its better to focus on managing waste efficiently instead of trying to eliminate it completely (1).

These arguments might sound convincing on the surface, but the truth is, working toward a zero-waste lifestyle isnt about being perfect none of us are. Very few people are able to completely eliminate waste from their lives.

Rather, zero-waste cooking is part of a greater movement to live sustainably and reduce your impact on the planet. Its about doing the best you can with what resources you have available.

There are many ways to live a zero-waste lifestyle. Zero-waste cooking is one avenue that chefs, foodies, families, and individuals alike use to reduce the environmental impact of preparing and eating food.

One of my favorite things about zero-waste cooking is that it feels like a decision that benefits so many people and places my family, others in our community, and the planet.

Ive noticed it can also help your pocketbook as you do more in the kitchen with less. Reducing your waste might mean giving up certain things you can do without or making dishes on your own rather than buying them premade, both of which can save you money.

Whats more, zero-waste cooking can be creative, experimental, and downright fun though, in the end, the main reason why so many people are trying zero-waste cooking is because its a simple way to reduce their environmental impact.

Current estimations for how much food goes to waste each year are astounding.

Though its hard to pinpoint an exact number, researchers believe that businesses and individuals combined throw away as much as 2540% of all the food produced in the United States each year (2).

Thats nearly 133 billion pounds (60.3 billion kg) of food worth $161 billion (3).

In some cases, a single individual might waste up to 660 pounds (300 kg) of food over the course of 1 year (4).

By repurposing food scraps, doing your best to not let food spoil, and purchasing only as much as you need, you can cut down on your food waste.

Zero-waste cooking also reduces waste from food packaging and serving containers, including takeout boxes.

The Environmental Protection Agency (EPA) reports that more than 23% or nearly a quarter of all trash sent to landfills is packaging and containers, a significant amount of which is food-related, single-use plastics and other materials that arent often recycled (5).

Plus, much more waste from food packaging goes unaccounted for as litter that pollutes roads and waterways.

Zero-waste cooking reduces food packaging via tactics like using reusable containers to buy in bulk, preserving your own foods, using fewer ingredients, and making most of your meals at home.

Zero-waste cooking is not only fun and thrifty but also benefits the planet by reducing food waste and the reliance on single-use takeout containers and disposable packaging.

Zero-waste living is a concept thats taken shape over the past 40 years or so.

Although no scientific evidence directly links zero-waste cooking to better human health outcomes, it may benefit your health in several ways.

When we throw food away, it not only wastes the food itself but also the abundance of resources including water, energy, land, and labor that went into growing, preparing, and distributing the food.

Wasted food is also a major contributor to greenhouse gas emissions. These gases absorb heat and trap it in the atmosphere, which leads to global warming.

When food rots in landfills, it releases methane a potent greenhouse gas even stronger than carbon dioxide (5).

The food system as a whole contributes nearly 13% of all greenhouse gas emissions each year. Wasted food that which spoils or is thrown away accounts for nearly 8% of gases (5, 6).

Thus, less food waste means fewer greenhouse gas emissions and a healthier planet for all.

Less food waste also means more food to go around for others.

Some chefs and entrepreneurs focus their zero-waste efforts on rescuing food that would otherwise go to waste and redistributing it to people in their community who are in need or just want to make sure that good food isnt wasted.

Due to their perishable nature, many nutritious fruits and vegetables spoil before they can be eaten (7).

Ensuring that these nutrient-dense foods are eaten instead of discarded may help others increase their intake of health-promoting nutrients like vitamins and minerals.

Plus, by avoiding food containers and packaging, you may reduce your exposure to harmful chemicals used to make plastics and other food-grade materials (8).

Though zero-waste cooking isnt tied to specific health benefits, it may indirectly bolster health by encouraging the consumption of whole foods, reducing exposure to harmful chemicals, and improving the environment around us.

There are many ways to practice zero-waste cooking.

Each of us lives and eats within unique circumstances. We have access to various types of kitchens and cooking equipment, eat on different schedules, and may have dietary needs and preferences to consider.

Thus, your zero-waste cooking methods probably wont look the same as others. Thats to be expected and even celebrated, as everyone has their own ways of reducing waste.

Here are 6 common zero-waste cooking techniques, though many more exist. You may even develop your own ideas after getting familiar with the basics.

In my experience, planning my meals is the most important step to keeping a zero-waste kitchen.

Meal planning not only means deciding what youre going to eat during the week but also entails thinking about how and when youre going to prepare your meals, as well as the ingredients youll need.

Many people plan an entire weeks worth of meals or more rather than one days, though the exact time frame varies from person to person.

A few things to consider when planning zero-waste meals are:

Knowing what you plan to eat lessens your chances of ordering takeout, which usually comes in disposable containers and easily leads to food waste from extra-large portions.

Millions of tons of paper, plastic, and glass packaging end up in landfills each year. Though not all of that comes from takeout and restaurant meals, theyre certainly large contributors. Around 45% of the materials in landfills come from wasted food and food packaging (5, 9).

Thats not to say you cant ever order takeout while practicing a zero-waste lifestyle.

In this day and age, busy schedules, social time with family or friends, or a desire to support your favorite restaurant are all common reasons to order in or go out to eat.

With a few small adjustments, you can enjoy occasional takeout while minimizing waste. These include:

Finding ways to reuse leftovers, scraps, and overlooked parts of fruits and veggies, such as stems or peels, may be one of the most exciting parts of zero-waste cooking. In my experience, its the step that leaves the most room for culinary creativity.

It may be daunting initially, but a big component of zero-waste cooking is experimenting. The more you work with repurposing foods, the more confident youll become.

Plus, you can repurpose food scraps in an infinite number of ways. Here are a few:

Composting is a process by which natural organic matter is turned into nutrient-rich soil. Its also a great way to keep food scraps out of landfills.

All it takes to get started is a compost bin or an area in your yard where you can dispose of scraps.

Composting is a great way to recycle leftover (10):

However, not all scraps can be composted. If youre worried about rodents or flies getting into your compost pile, avoid adding foods like (10):

When I first started trying to zero-waste cook, I learned its important to get in the right mindset before stepping foot in the kitchen. In other words, much of zero-waste cooking truly starts with planning and shopping.

Making thoughtful decisions at the store has just as much impact on waste as the decisions you make at home.

Some easy ways to zero-waste shop include:

Paying close attention to expiration dates and estimating the shelf life of any perishable food you plan to buy are equally as important.

You can also research food rescue organizations in your community. Food rescue groups work with farmers, distributors, and grocery stores to save food that would otherwise be thrown out, instead redistributing it at affordable costs.

Although we intend to eat the food we buy, sometimes it inevitably spoils while sitting on the counter or in the back of the refrigerator. Weve all been there before.

It may seem basic, but storing food properly is an oft-overlooked way to prolong the shelf-life of perishable foods.

To store food properly, keep your fridge and countertops clean so that theyre free of bacteria or other microbes that could cause food to rot quicker. If you notice food beginning to spoil, immediately separate it from the rest of your food so that the bacteria dont spread.

It may also be best to go ahead and eat food that seems as if it wont last much longer.

However, if food has grown mold, turned mushy, or begun to smell, you shouldnt eat it. Even in a zero-waste kitchen, its better to compost or repurpose what you can rather than risk getting sick from eating spoiled food.

If your fridge has humidity-controlled crisper drawers, storing foods in the appropriate drawer is a good idea. You can also keep foods you might not use very often, such as flour or nuts for baking, in the fridge or freezer to extend their freshness.

Preserving foods that may spoil soon, or that you have too much of to begin with, is a tried-and-true way to make food last longer.

The most common types of preserving done at home are:

Zero-waste cooking starts with planning your meals, after which you can determine how to cook and eat the foods you buy while leaving behind as little waste as possible.

Reducing the waste generated from meals and snacks is a great way to lessen your environmental footprint and support good health and proper nutritional intake.

You can start with small changes like buying foods in bulk, taking your own bags to the store, and eating any and all leftovers.

Thats just the tip of the iceberg, as zero-waste cooking comprises a broad set of sustainability efforts that can be as simple or as complex as youd like.

Read the original here:
What Is Zero-Waste Cooking, and How Do You Do It? - Healthline

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New and old rules to make sure everyone stays safe on the beach this Summer - WSAV-TV